Butternut Squash Fried Grain With Coconut Lime

 

My Favorite Rice Recipe Basmati Rice and Squash

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Simple Vegan Curry | at my friends house!

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How to make Fried Riced Butternut Squash

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Butternut, Lime & Coconut Curry Jason Vale Recipe

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One-Pot Butternut Squash Pilaf

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Vegan One Pot Pumpkin Curry Sri Lankan Cuisine Recipe

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DELICIOUS 20-minute meals » vegan + healthy

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Butternut Squash Curry | Colorful And High-Fiber | AUMcuisine

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My Favorite Rice Recipe Basmati Rice and Squash

Video taken from the channel: Healthy Recipe Channel


 

How to make Fried Riced Butternut Squash

Video taken from the channel: Irvz All In It


 

Butternut, Lime & Coconut Curry Jason Vale Recipe

Video taken from the channel: Jason Vale – Juice Tube


 

One-Pot Butternut Squash Pilaf

Video taken from the channel: Tasty


 

Vegan One Pot Pumpkin Curry Sri Lankan Cuisine Recipe

Video taken from the channel: Irene Coco Queen


 

DELICIOUS 20-minute meals » vegan + healthy

Video taken from the channel: Pick Up Limes


Mix in the sliced scallions, lime zest and lime juice and cook until the butternut squash has turned into a yellow-orange color, about another minute or two. Turn off the heat. When you are ready to serve the rice, stir in the chopped basil.

Top with red pepper flakes. Butternut Squash “Fried Rice” With Coconut & Lime. Ingredients.

2 1/2 to 2 3/4 pounds (1.1 kg to 1.25 kg) butternut squash; 2 1/2 tablespoons coconut oil; 2/3 cup yellow onion (about 1/2 medium onion), diced; 3 cloves garlic, minced; 3/4 teaspoon. Ingredients. 2 1/2 to 2 3/4 pounds (1.1kg to 1.25kg) butternut squash.

2 1/2 tablespoons virgin coconut oil. 2/3 cup diced yellow onion (about 1/2 medium onion) 3 cloves garlic, minced. 3/4 teaspoon salt. 2/3 cup (90g) frozen peas, thawed.

2 scallions, thinly sliced. 1 teaspoon lime zest. Coconut Lime Butternut Squash Fried Rice This vegan + paleo-friendly coconut lime butternut squash fried rice is filled with flavor. Great as a side dish for lunch or dinner!This vegan + paleo-friendly coconut lime butternut squash fried rice is filled with flavor.

Great as a side dish for lunch or dinner! Stay safe and healthy. Please practice hand-washing and social distancing, and check out our resources for adapting to these times.

Try picking a butternut squash with a small bulb and long neck, as the neck is where the majority of the squash will be. Follow these steps to make butternut squash rice. Step 1: Use a sharp vegetable peeler to remove the skin from the squash. A flavorful vegetarian one pot rice recipe that uses chickpeas for protein along with cubed butternut squash and curry powder. Sweet butternut squash, brown lentils and zucchini bathe in this aromatic broth made with a mild curry paste blended into creamy coconut milk.

Bring out the brightness of the spices and veggies with a good squeeze of citrus and a handful of chopped cilantro, then spoon it over delicate rice for a Thai-inspired dinner ready in under a half-hour. Spread out the squash on a baking tray, then roast in the middle of the oven for 20-25 mins until tender. Meanwhile, put the coconut milk, chickpeas, honey and the turmeric & root ginger paste in a saucepan.

Bring to the boil, then lower to a medium heat and cook until reduced to the consistency of single cream. Add butternut squash to a baking sheet and toss with 2 Tbsp olive or coconut oil and a bit of sea salt. Roast for 12-15 minutes or until tender and cooked through.

Set aside to cool slightly.

List of related literature:

We serve this dish from the steamer baskets with coconut rice and steamed asparagus and/or chayote squash, a vegetable that often is served steamed or sautéed as a side vegetable in Mexico.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Serve with hot cooked brown or white rice or with Cilantro Lime Rice (page 62).

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

Mix the squash and cooked rice into the sauteing vegetables.

“Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles” by Amadea Morningstar
from Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles
by Amadea Morningstar
Lotus Press, 1995

When the squash is very creamy, add the rice.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Paired with sliced avocado and salsa you make yourself using the recipe on page (or a store-bought version) and served over cauliflower rice, this bowl is hearty and satisfying!

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

The boiled squash is mashed and mixed with grated coconut and sugar.

“Philippine Food, Cooking, & Dining Dictionary” by Edgie Polistico
from Philippine Food, Cooking, & Dining Dictionary
by Edgie Polistico
Anvil Publishing, Incorporated, 2017

Add the salted and sugared beaten rice and half the grated coconut.

“Rasachandrika: Saraswat Cookery Book with Notes and Home Remedies, Useful Hints and Hindu Festivals” by Saraswat Mahila Samaj (Bombay, India)
from Rasachandrika: Saraswat Cookery Book with Notes and Home Remedies, Useful Hints and Hindu Festivals
by Saraswat Mahila Samaj (Bombay, India)
Popular Prakashan, 1991

Serve with steamed basmati rice and wedges of lime.

“My Bombay Kitchen: Traditional and Modern Parsi Home Cooking” by Niloufer Ichaporia King
from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King
University of California Press, 2007

Incorporate this mixture into the chilled rice.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add sugar and 1 cup of coconut cream stirring until combined and rice is nice and soft.

“4 Ingredients Gluten Free” by Kim McCosker, Rachael Bermingham
from 4 Ingredients Gluten Free
by Kim McCosker, Rachael Bermingham
4 Ingredients, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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111 comments

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  • https://youtu.be/PyQDBpBeeGg https://www.youtube.com/watch?v=mLU7IGTDTCM&t=41s

    link for Diet Today, to get healthy and fit and boost our immunity during pandemic of covid19, in hypothyroidism, to stop sugar cravings and so many

  • first time I tried sriracha sauce and it was a winner, as was the delicious recipe of yours (first one in the vid). So thanks for a great meal! Definitely going to taste more of your recipes..

  • Oh these look so good! Do you think I could swap sunbutter for the peanut butter? Thank you for sharing so many wonderful recipes with us:)

  • I’m curious if roti is made differently across cultures. Some restaurants have the flaky roti and others have the chewy rotis. I like both, but I’m gluten free now so I’m making a sweet potato gluten free version. Looking forward to making this pumpkin curry today.

  • first time I tried sriracha sauce and it was a winner, as was the delicious recipe of yours (first one in the vid). So thanks for a great meal! Definitely going to taste more of your recipes..

  • Hey Sadia! Love these recipes! I know I’ve asked in another video but what brand is the frying pan you’re using in this video? It’s beautiful. Thank you!!

  • Hey, This beautiful lady (Youtuber of this Video Ofcourse) looks like Indian Lineage, Speaks like English and cooks in Italian way.. Dunno.. I may be wrong but I felt it so just posted..

  • Hi Sadia. I notice that a couple of your videos have peanut butter as an ingredient. Do you make peanut butter by yourself? Could you make a video about it or share with us your fav peanut butter recipe please? ��

  • We made the mushroom spinach curry and it was out of this world ��
    I added bamboo shoots, white pepper, and lots of kosher salt. It’s one of our favorite dishes now! If you like your veggies softer, cover the pot while it cooks. Also, take it off the heat and let all the flavors come together before diving in for at least 5 minutes.

  • Je suis toutes vous vidéo j’aime énormément le seul souci c’est que je ne comprends pas votre langue donc si vous pouviez essayer de sous-titré en français merci

  • https://youtu.be/PyQDBpBeeGg https://www.youtube.com/watch?v=mLU7IGTDTCM&t=41s

    link for Diet Today, to get healthy and fit and boost our immunity during pandemic of covid19, in hypothyroidism, to stop sugar cravings and so many

  • We made the mushroom spinach curry and it was out of this world ��
    I added bamboo shoots, white pepper, and lots of kosher salt. It’s one of our favorite dishes now! If you like your veggies softer, cover the pot while it cooks. Also, take it off the heat and let all the flavors come together before diving in for at least 5 minutes.

  • You do love a bell pepper! hahah
    Noticed it since I’ve been watching your videos everyday for a week already… Love your channel! And currently transitioning to a healthier diet… Thanks to you and Gaz Oakley.:)

  • This Looks SO GOOD!! And the production of your video is VERY PROFESSIONAL! And you seem like a Natural in front of the Camera. GREAT JOB!!! Happy Cooking!

  • I liked this filming and editing a lot more than usual. No offense, there is just a lot more flow and it’s more interesting when somebody else is filming. Great recipe ��

  • Do you have a video on portion sizes? I am trying to go vegan, and after seeing on of your other videos I can say, I used to be a binge eater. ��

  • I tried this today, not with the whole spices but added garam masala powder… and it turned out BRILLIANT!!! Thanks so much for this recipe!! Mmmmmmmmwaaahh

  • Honestly your presentation skills, cooking, the cutlery are all so awesome. The way you put the food on the table makes it too neat to eat!!

  • That peanut lime sauce is one of my very favorite things! I ended up eating some of it right out the jar =D Looking forward to making this dish again next week, thank you!

  • https://youtu.be/PyQDBpBeeGg https://www.youtube.com/watch?v=mLU7IGTDTCM&t=41s

    link for Diet Today, to get healthy and fit and boost our immunity during pandemic of covid19, in hypothyroidism, to stop sugar cravings and so many

  • I love your hands on approach. Going in with the fingers for the spices and such. I find it alienating when I see people on youtube use spoons for everything.

  • Hey Sadia quick question cooked food in bottle should be freezed or placed in chiller to eat for next few days Thanks heaps for replying ��

  • These all look really great. My husband is allergic to bell peppers though. �� is there something else you would recommend using in its place?

  • Thank you for your very helpful and delicious vegan recipes. Quinoa upsets my stomach, even though I rinse it before cooking it. Do you have any feedback on how to better prepare quinoa to avoid stomach pain? Thank you so much! ��☘️

  • Your videos are fantastic. Good job on presentation. Good recipes Sadia. But your most of your ingredients are frozen,
    From jars, cans, packaged sauces and processed ingredients like ready made tacos, tortilla. All your recipes start with pre prepared ingredients. And the carbon foot print from sourcing materials from
    Various regions. Not environment friendly
    Food has to be locally sourced and prepared from scratch to be healthy.
    Yours is vegan but not very healthy.

  • I like the videos you do by yourself. I am really thankful that your friend tried and I think the way you do them are much more relaxing and cozy. The constant camera movement made me kind of dizzy and I wasn’t really feeling the music, plus I can visibly see you are not feeling very comfortable filming. I think there is nothing wrong with filming yourself, all your videos look like they are professionally shot anyway. Keep up the great work, you are one of my favourite UK channels alongside Jamie Oliver and Gaz Oakley.

  • Your videos are fantastic. Good job on presentation. Good recipes Sadia. But your most of your ingredients are frozen,
    From jars, cans, packaged sauces and processed ingredients like ready made tacos, tortilla. All your recipes start with pre prepared ingredients. And the carbon foot print from sourcing materials from
    Various regions. Not environment friendly
    Food has to be locally sourced and prepared from scratch to be healthy.
    Yours is vegan but not very healthy.

  • Thanks for making an interesting video. I am going to try this recipe. Need to find out where to get the powdered coconut milk powder.

  • Hi.
    My name is Alizée, this has nothing to do with your videos, but it would be awesome if you could take a look at it. I’m writing you this message to talk to you about the situation in Yemen which is completely awful. In Sanaa, 6 children die per hour, they don’t have drinkable water, some kids became orphans and have nothing to live, other children play with guns, some real. The ones who lost their homes, live in tents made from scratch with bags of flour, they don’t have food, neither potable water or blankets because of the blockade maintained by the Saudi Arabia and other countries. Moreover the medical teams certainly need help back there with how much people get hurt, because of the constant bombings.

    I beg you to please communicate this information to all the people you can join, even more the ones that can really do something to help them. Thank you in advance.

  • Also can I just say this channel in general (and you) is a hidden gem!! There are so many moments I actually laughed at (the coconut cream ambushing you like it ambushes all of us, the bashing of the lemon grass, the “wooo! steam bath” moment I can’t wait til you’re a viral cooking channel, it’s gonna happen queen!!

  • I outwardly sigh when they use the wine…it’s always going so well then they dump the wine on it… anyone got a substitute for it?

  • Looks beautiful!!! Definitely wanna try. How would you make it with pumpkin: cut the flesh into cubes? Also would appreciate written recipes in the description box to refer back to later:p

  • This looks amazing ����… I will definately make it soon… just hope I can easily find coconut milk powder…if not, no worries…yeay for online shopping��. And yes, yes, yes please post yoyr roti recipe. My Dad is from Trinidad and my Mom is from Dominica. I grew up on roti but have never tried making it. Thank you for sharing your wonderful talent with the world ��‍������

  • I really love the recipes from Tasty but it would be nice to know the serving size as well as the calories per serving. Thanks for your hard and delicious work!

  • Hi.
    My name is Alizée, this has nothing to do with your videos, but it would be awesome if you could take a look at it. I’m writing you this message to talk to you about the situation in Yemen which is completely awful. In Sanaa, 6 children die per hour, they don’t have drinkable water, some kids became orphans and have nothing to live, other children play with guns, some real. The ones who lost their homes, live in tents made from scratch with bags of flour, they don’t have food, neither potable water or blankets because of the blockade maintained by the Saudi Arabia and other countries. Moreover the medical teams certainly need help back there with how much people get hurt, because of the constant bombings.

    I beg you to please communicate this information to all the people you can join, even more the ones that can really do something to help them. Thank you in advance.

  • Excellent recipe. It would be great if your friend could help with the filming and editing. I love curries especially hot & spicy ones. I will probably buy the butternut squash frozen because it is already chopped and it makes doing cooking easy and convenient.

  • For real conversation, Arborio rice. A friend of mine has decided to go on a diet and obviously we know white rice is pretty much bad (because it’s processed). Would this be a good substitute for it or would it still be safer to use Brown Rice instead?

  • NIce Basmati rice recipe my friend Looks perfect and tasty Thanks a lot for this nice Veg video and Greetings from PARIS ����������������������

  • Yummy recipe! You are right, better a day or two later. Got a little heavy handed on the whole cloves but will decrease next time. It would be really helpful to include measurements. For those of us who know how to cook, we can eye-ball the measurements, but in general, it would be really helpful to have theml. Thank you!!

  • Love your videos but you are a bit more free and engaging when you are alone with the camera. The bloopers were cute, but the various camera angles were unnecessary and slightly distracting. I appreciate the time you take to film, cook and edit, but if he’s your “honey” and you need a camera person, perhaps you might want someone more neutral so you are less inhibited.:)

  • I outwardly sigh when they use the wine…it’s always going so well then they dump the wine on it… anyone got a substitute for it?

  • I just made this beautiful recipe, and everyone at home absolutely loved it.
    I created a slight variation by adding some mushrooms as they are my husband’s favourite, and that worked wonderfully well.
    It’s the perfect vegan curry, to soothe the soul. My entire kitchen has a fragrant cinnamon leftover aroma. Thanks for sharing, beautiful & keep up the good work xx luv all the way from Australia ����

  • I learned the hard way that some of us have an allergy to peeled, raw, butternut squash. The hand without the knife is obviously holding the squash in place and so, is in way more contact than the knife hand, and, that can produce a very unpleasant reaction to that “non-knife” hand. It can last for several hours. Once cooked, it doesn’t seem to effect people eating it. Again, this only happens to certain people but when it does it can be scary. So, now I wear a rubber glove on the hand holding the squash. Just thought I would spread the word for those of us lucky enough to be affected.:)

  • I liked being able to use some fresh cilantro from my garden for this (stir fry with lime, peanut sauce) recipe, and although I was hesitant, the sriracha you included in this dish added a nice, non-overpowering kick. Everyone here loved it for lunch ��.

  • Hello:) is it possible, that you tell me the brand or the name of the knive you are using most of the time? Looks like Japanes:-) greetings from Germany and thanks in advance… Have a nice day

  • You just saved my evening dinner, I invited some friends and I didn’t have much energy left to prepare something complicated! I tried the first recipe and it was so easy to do, tasty, and filling. I brought the leftovers for lunch at the office the day after and yes, both warm and cold are super delicious!

  • I liked being able to use some fresh cilantro from my garden for this (stir fry with lime, peanut sauce) recipe, and although I was hesitant, the sriracha you included in this dish added a nice, non-overpowering kick. Everyone here loved it for lunch ��.

  • I have made the spinach-mushroom-chickpea-coconut curry about five times already and it is amazing! I have tried some variations that maybe someone could like so I will leave them here:
    -if coconut cream is too expensive or hard to find then you can just use water, it is not creamy but it ends up like a very rich and delicious bean soup.
    -You can also use tortola beans (I think they are aslo called white beans) and it works just fine too.
    -Once I didn´t have tomatoes so I used homemade tomato sauce and it also worked perfectly.
    -Actually I never have cherry tomatoes so I always use the regular ones haha.
    -This might sound weird but leftover curry with pasta is reaaaaally good haha.
    There you go, hope someone can bennefit from this!

  • Oh these look so good! Do you think I could swap sunbutter for the peanut butter? Thank you for sharing so many wonderful recipes with us:)

  • You just saved my evening dinner, I invited some friends and I didn’t have much energy left to prepare something complicated! I tried the first recipe and it was so easy to do, tasty, and filling. I brought the leftovers for lunch at the office the day after and yes, both warm and cold are super delicious!

  • Everything perfect…and I love your videos, your voice etc! Could you….please…talk a little bit slower? That would keep the non English people up..to..date with you….! Thank you! I heardly can read or hear that fast….

  • Hey Sadia! Love these recipes! I know I’ve asked in another video but what brand is the frying pan you’re using in this video? It’s beautiful. Thank you!!

  • Hey, This beautiful lady (Youtuber of this Video Ofcourse) looks like Indian Lineage, Speaks like English and cooks in Italian way.. Dunno.. I may be wrong but I felt it so just posted..

  • Hi Sadia. I notice that a couple of your videos have peanut butter as an ingredient. Do you make peanut butter by yourself? Could you make a video about it or share with us your fav peanut butter recipe please? ��

  • Didn’t have butternut squash and not partial to zucchini and black eyed peas right now. So I uses sweet potatoes, broccoli and chickpeas.

  • Je suis toutes vous vidéo j’aime énormément le seul souci c’est que je ne comprends pas votre langue donc si vous pouviez essayer de sous-titré en français merci

  • Just made your peanut veggie noodle stir-fry and it was delicious! I used whole wheat pasta since that was all I had and I love it! Your recipes never disappoint:)

  • Thanks for making an interesting video. I am going to try this recipe. Need to find out where to get the powdered coconut milk powder.

  • You do love a bell pepper! hahah
    Noticed it since I’ve been watching your videos everyday for a week already… Love your channel! And currently transitioning to a healthier diet… Thanks to you and Gaz Oakley.:)

  • Can we replace Balsamic Vinegar with Apple Cider Vinegar or white Vinegar? And how long the dressing can be stored in refrigerator if stored separately?

  • Hello:) is it possible, that you tell me the brand or the name of the knive you are using most of the time? Looks like Japanes:-) greetings from Germany and thanks in advance… Have a nice day

  • Do you have a video on portion sizes? I am trying to go vegan, and after seeing on of your other videos I can say, I used to be a binge eater. ��

  • The secret ingredient!!!!! Can it be substituted???? ������ cornflour, something coconut and maple syrup? ������ idk but I will try something! And see how it goes lol

  • Honestly your presentation skills, cooking, the cutlery are all so awesome. The way you put the food on the table makes it too neat to eat!!

  • That peanut lime sauce is one of my very favorite things! I ended up eating some of it right out the jar =D Looking forward to making this dish again next week, thank you!

  • I have made the spinach-mushroom-chickpea-coconut curry about five times already and it is amazing! I have tried some variations that maybe someone could like so I will leave them here:
    -if coconut cream is too expensive or hard to find then you can just use water, it is not creamy but it ends up like a very rich and delicious bean soup.
    -You can also use tortola beans (I think they are aslo called white beans) and it works just fine too.
    -Once I didn´t have tomatoes so I used homemade tomato sauce and it also worked perfectly.
    -Actually I never have cherry tomatoes so I always use the regular ones haha.
    -This might sound weird but leftover curry with pasta is reaaaaally good haha.
    There you go, hope someone can bennefit from this!

  • Can we replace Balsamic Vinegar with Apple Cider Vinegar or white Vinegar? And how long the dressing can be stored in refrigerator if stored separately?

  • Hey Sadia quick question cooked food in bottle should be freezed or placed in chiller to eat for next few days Thanks heaps for replying ��

  • These all look really great. My husband is allergic to bell peppers though. �� is there something else you would recommend using in its place?

  • Thank you for your very helpful and delicious vegan recipes. Quinoa upsets my stomach, even though I rinse it before cooking it. Do you have any feedback on how to better prepare quinoa to avoid stomach pain? Thank you so much! ��☘️

  • Also can I just say this channel in general (and you) is a hidden gem!! There are so many moments I actually laughed at (the coconut cream ambushing you like it ambushes all of us, the bashing of the lemon grass, the “wooo! steam bath” moment I can’t wait til you’re a viral cooking channel, it’s gonna happen queen!!

  • This looks delicious! I can’t wait to harvest some butternut squash so I can make this! Glad I stumbled upon your channel love your personality!

  • The secret ingredient!!!!! Can it be substituted???? ������ cornflour, something coconut and maple syrup? ������ idk but I will try something! And see how it goes lol

  • Strange question but what bra brand do you wear? Looking for a good strapless bra and I’ve noticed the ones in your video don’t show through your top unlike most that I’ve bought

  • I’m curious if roti is made differently across cultures. Some restaurants have the flaky roti and others have the chewy rotis. I like both, but I’m gluten free now so I’m making a sweet potato gluten free version. Looking forward to making this pumpkin curry today.

  • I love your videos! Do you personally use a vegetable mandolin? I am not too bad with my kitchen knife, but I always wonder if I could save time with a mandolin. What are your thoughts?:)

  • Thank you so much for sharing this recipe! I’ve been wanting to cook with pumpkin more and just eat more of it in general, and this is the only recipe I found that isn’t pumpkin soup, pumpkin pie, or pumpkin and apple dog treats. Looks delicious! Can’t wait to try it. Instant subscribe.:)

  • Looks beautiful!!! Definitely wanna try. How would you make it with pumpkin: cut the flesh into cubes? Also would appreciate written recipes in the description box to refer back to later:p

  • This looks amazing ����… I will definately make it soon… just hope I can easily find coconut milk powder…if not, no worries…yeay for online shopping��. And yes, yes, yes please post yoyr roti recipe. My Dad is from Trinidad and my Mom is from Dominica. I grew up on roti but have never tried making it. Thank you for sharing your wonderful talent with the world ��‍������

  • I really love the recipes from Tasty but it would be nice to know the serving size as well as the calories per serving. Thanks for your hard and delicious work!

  • just bought a butternut squash for the first time ever researched ways to cook it and found your video your recipe will be the one I use for my first butternut squash I had a can of coconut milk I was trying to figure out how to use thanks for the recipe.

  • Thank you so much for sharing this recipe! I’ve been wanting to cook with pumpkin more and just eat more of it in general, and this is the only recipe I found that isn’t pumpkin soup, pumpkin pie, or pumpkin and apple dog treats. Looks delicious! Can’t wait to try it. Instant subscribe.:)

  • For real conversation, Arborio rice. A friend of mine has decided to go on a diet and obviously we know white rice is pretty much bad (because it’s processed). Would this be a good substitute for it or would it still be safer to use Brown Rice instead?

  • very nice! I’m going to try that. The only thing that I’m worried about are the mustard seeds. I’m afrai the taste would be toos trong when you bit on them. So I hope when i take them out, there will still be some flavour left. Hmmm…

  • Don’t be high while watching���� I swaying like crazy, dont wanna go to far out of line but the slowmo on every pepper crack it torture����

  • https://youtu.be/PyQDBpBeeGg https://www.youtube.com/watch?v=mLU7IGTDTCM&t=41s

    link for Diet Today, to get healthy and fit and boost our immunity during pandemic of covid19, in hypothyroidism, to stop sugar cravings and so many

  • Sadia tonight I made the peanut-noodles, although none of my family is vegan, we all enjoyed it. You and your recipes are awsome. Thank you ♥️

  • Rach…you always say you love ginger but I think your addiction is coriander girl,it’s EVERYWHERE ������
    Thank you for sharing,looks really delicious��❤

  • I look forward to make…
    Your such a creative soul…I’m happy your success grows,
    Fab videos fab recipes fab yummy meals
    You have become my ‘go to’ for most delicious meals

  • Sadia tonight I made the peanut-noodles, although none of my family is vegan, we all enjoyed it. You and your recipes are awsome. Thank you ♥️

  • What turns me off about becoming vegan is how I can’t find all these ingredients in one store. The thought of having to go to 2-3 different stores just for one meal stresses me and my already busy schedule out. Where do you even find some of these ingredients?

  • I like that you roasted the squash(es)…would really intensify the flavor. I do love this recipe and will try it next time I’m in Curry Mode! I like both filming styles, as long as I get to see you and the delicious food, it’s all good!

  • I’ve just made it and this one of the most interesting and best meals I’ve ever tryed! Looove it�� thank you for everything you do! ☺

  • Everything perfect…and I love your videos, your voice etc! Could you….please…talk a little bit slower? That would keep the non English people up..to..date with you….! Thank you! I heardly can read or hear that fast….

  • Uhh I Love YOUUUU and appreciate your cooking, i’m Eager to transition into a more healthy vegan-ish lifestyle lol (Cant let go of Fish yet) but these recipes really help, trying to incorporate one of your meals at least once a day! Thank you, Thank you… Thank you! Your food looks soo TANTALISINGLY delicious! Patiently waiting for your book in June to come out on Amazon.. i think I’ve joined the waiting list just in case you change your mind and want to release it a bit earlier winkwink <3 xx

  • I made this for dinner tonight and it was amazing!!! I subbed red bell pepper for tomato and added some red potatoes omg!!! I have enough roasted veggies to make this again. Thanks Rachel. I’ll def be trying so more recipes.

  • I’m not a huge fan of using a whole can of coconut milk. I find it too rich but I don’t want to miss out on this recipe!! Would it still work if i used half a can of coconut milk and 200ml of vegetable stock?
    Love your videos as always! <3 x

  • I like the idea someone else filming for you, it kind of resembles a tv show! I would just prefer that he didn’t sway sooo much..
    Anywho, I love you & your videos so I will watch them all anyway!! ����

  • Just made your peanut veggie noodle stir-fry and it was delicious! I used whole wheat pasta since that was all I had and I love it! Your recipes never disappoint:)

  • Girl, you come through for me EVERY TIME!! This was delicious! You know I had to make some “Plantain, Plantin, Platanos, on the side!!����❤️❤️

  • I love your videos! Do you personally use a vegetable mandolin? I am not too bad with my kitchen knife, but I always wonder if I could save time with a mandolin. What are your thoughts?:)

  • Rachel, you could cook in a shoebox and I’d watch it�� However I love your kitchen because it reminds me of a kitchen in London. Being from the USA, the other kitchen looked like something from the States. Utilize the help, have him come to your kitchen and keep the camera �� focused like you do it. Sorry you spoiled us, I’ve been watching you since you have 30K subscribers ��

  • This recipe was delicious and I enjoyed the outtakes, but what I really loved was how subtle the makeup was on this one. I love your eyebrows anyway, but definitely appreciated them in this video. It was different seeing the different camera angles, and I liked that, too.

    Anyway, can’t wait to try this recipe. From one Rachel to another, cheers!

  • XD I swear that looks like Miles’ from @healthycrazycool kitchen!! It even had his wooden bowl! Tell me I’m wrong, somebody, I need to know if I’m imagining it…. also if Rach & Miles were a couple I’d die of cuteness overload <3

  • I really liked the camera movement! Hope you’re not totally stressed out after editing this, love to you and your amazing recipes!!

  • Rachel Ama. I’m from US America. I would really like to pre-order your Vegan Cookbook. However, I get an error when I click on the US Amazon link. Can you help?

    https://www.amazon.com/

  • hey RACHEL:) i don’t know if you asked for reviews but i think you did in instagram.. so i think your ‘own’ videos are much more natural and carefree. Like this one really seemed almost commercial like it wasn’t really truly you… i don’t know how to describe. I like your usual videos better:) Lots of love <3 <3

  • Personally, i loved the new video style, the kitchen and Rachel are both gorgeous. This could be a show on t.v. it was very professional, he music really brought the whole thing together

  • I love this style! You and your friend make a great team. Please shoot more videos together �� btw have you tried avocado oil? It’s just as flavourful as olive oil, but so much better for you. Olive oil has a short shelf life whereas avocado oil doesn’t.

  • I felt like the camera was moving around a bit too much it was like I was swaying while watching! Glad you’re getting someone to help you, though, I’m sure that’s a relief for you.

  • NIce Basmati rice recipe my friend Looks perfect and tasty Thanks a lot for this nice Veg video and Greetings from PARIS ����������������������